It's that time again Baking Partners monthly post. This month it is all about pies/tarts. I bought all
the ingredients for a sweet pie and a savory tart. At this point I only got to the tart and it is
incredible. My only problem with this recipe is I think the toppings are enough for one tart
not two like the recipe shows and Bill said it could use more sun-dried tomatoes.
I have some Super Bowl recipes coming up in the next few weeks. This tart will be on the
menu for Super Bowl Sunday.
Sun-Dried Tomato and Onion Tart
It's that time again Baking Partners monthly post. This month it is all about pies/tarts. I bought all
the ingredients for a sweet pie and a savory tart. At this point I only got to the tart and it is
incredible. My only problem with this recipe is I think the toppings are enough for one tart
not two like the recipe shows and Bill said it could use more sun-dried tomatoes.
I have some Super Bowl recipes coming up in the next few weeks. This tart will be on the
menu for Super Bowl Sunday.
Chef Martin Picard - Wall Street Journal
Total Time: 30 minutes
Serves 6-8
2 sheets thawed puff pastry, 9 x 9 inches
2 tablespoons olive oil
3 cups thinly sliced onions
4 - 6 springs thyme
salt, to taste
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons heavy cream (I substituted sour cream)
1 cup grated Gruyere
1/2 cup sun-dried tomatoes, rough chopped
Preheat oven to 400 degrees. Place sheets of puff pastry on a baking tray(s). Prick surface with a fork
leaving a 1/2 inch boarder. Bake until pastry bottom is lightly browned, about 10 minutes. Move to
a rack to cool
Prepare onions, heat a large skillet over medium heat. Add olive oil, onions, thyme and a pinch of salt. Cook, string occasionally, until onions turn golden and sweet, about 15 to 20 minutes.
In a small bowl, mix mustard with cream. When pastry is slightly cool, return to baking tray and spread with mustard mixture just to the 1/2 inch border. Scatter half of the cheese over sauce and top with onions and sun-dried tomatoes, top with remaining cheese.
Return tray(s) to oven and bake until cheese melts and browns in spots about 15 minutes.
Pam
Looks great Pam
ReplyDeleteDelcious and lovely looking tart...Yes pam I used red onions in my tart..
ReplyDelete